In the process of cheesemaking, there is a lot of whey that needs to be disposed of. One of the ways of utilizing cheese whey is to condense it. The whey contains fat, lactose, ß -lactoglobulin, alpha-lactalbumin, and water. The fat is generally removed by centrifugation and churned as whey cream or used in ice cream. Evaporation is the first step in producing whey powder.